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Stuffing for Goose
Mary Eaton, Bungay, Suffolk, 1823
Preparation info
- Difficulty
Medium
Appears in
Published 1932
Ingredients
- Onions one or two, very finely chopped
- bread-crumbs
a largeteacupful - pepper and salt a very little
Method
- Pound and incorporate as usual.
- Put it into the goose but leave a little room for the stuffing to swell.